3 tbsp. Tandoori mix ("Sharwood's India" is available at most English grocery stores)
3 tbsp. plain yogurt
3 tbsp. vinegar
3 tbsp. lemon juice
3 tbsp. oil
4 chicken breasts, skin removed

Blend first 5 ingredients into marinade. Remove all skin from chicken and make several deep cuts into the meat. Coat the chicken, rubbing it into the cuts (hands will turn a nice shade of orange). Cover and leave at least 2 to 3 hours, preferably overnight.

Although traditional Tandoori is cooked in clay ovens, this recipe works very well on a grill. Cook at high temperature for 10 to 15 minutes per side. Can be served hot or cold. (Makes a unique tasting chicken salad.)

Serve with lemon slices, green salad and rice. NAAN Bread (similar to Pita) is excellent on the side.

Although most people think of Indian food as very spicy, Tandoori is fairly mild - everyone we have served this to is always pleasantly surprised.